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Holding, Proofing - proofing cabinets

When proofing bread dough, you're allowing it to rise before baking. Because dough rises best in warm, humid environments, you'll likely want to invest in some proofing cabinets. These specialized pieces of equipment achieve the perfect temperature and humidity levels to get consistent repeatable results. Suffice it to say that the number of variations and styles of proofing cabinets available is huge. Purchasing considerations:

Size: full height, 3/4 height, 1/2 height, or under-counter

Door configuration: glass or solid doors, full door or split door

Interior configurations: Fixed wire slides, lip load slides, shelves, universal slides

You can purchase cabinets that are strictly designed for proofing or models that also boast a hot holding function. These combination holding and proofing cabinets give you the versatility of two different pieces of equipment in a single footprint; you can proof dough and keep the finished product or other foods hot and ready to sell or serve in the same cabinet!

Retarder/Proofer

If you wish to slow down the rising of the dough, you can refrigerate it. But, some types of dough turn out best when they're allowed to rest at higher temperatures than those of a commercial refrigerator. In this case, you may want to consider a retarder. The most versatile retarders are combination units that will switch over to proofing the dough when you're ready to do so. These retarder/proofer combos are great labor savers because you can put your dough in them overnight, program the machine to start proofing them at a certain time and have them proofed and ready for baking exactly when you're ready. A few specialized models even combine the retarder/proofer and convection oven capabilities into one unit!

Factors to consider when choosing an oven type for baking

Temperature Accuracy:

When it comes to baking, accuracy is one of the most important aspects.

Invest in an oven thermometer to make sure that your oven thermostat is set correctly according to the food you’re baking.

Gas stoves often have the best temperature accuracy, however, with the use of thermostats, temperature accuracy can also be improved on an electric stove.

Even Heating:

For baking, it’s important that there’s even heating from all sides of the oven.

An unevenly baked dish can be a nightmare. Some parts might be overcooked and while others might still be completely raw.

The best oven should prevent uneven heating and cook all parts of the dish evenly.

Electric ovens are known to be the best option when it comes to even heating given that they are able to maintain a steady temperature for longer periods of time.

Humidity:

Some dishes will require more humidity than others.

For foods like bread and pies that require more humidity for soft and moist surfaces, a gas oven would be the best choice given the fact that the gas-burning process releases water vapor which in turn humidifies the oven compartment.

For things like cookies, and biscuits that require less humidity, an electric oven should be the preferred choice as it helps maintain a pretty dry oven compartment. This is perfect for dishes that should be crispy and dry.

How to Use a Convection Oven?

Reduce the temperature that the recipe calls for by at least 25 degrees

Reduce cooking time by up to 25%

Always keep an eye on the food. Smaller batch cookies may only take a few minutes less, but larger cuts of meat may take up to an hour less depending on size.

Use baking pans with low sides for better air circulation. Our full-size and half-size sheet pans are a great addition to your convection needs. And remember, the more you buy, the more you save.

Use low fan speed or pulse fan speed for delicate items like muffins and souffles.

Types of Commercial Ovens

Over the years, the oven has become practically synonymous with the cooking of all kinds. Just about everyone has had some experience using an oven at some point, whether it be in their home or apartment, or while working in a restaurant or other commercial kitchen. Most of those who have experience using an oven would agree that operating the machine is about as straightforward as it gets: just set the temperature, position your food on the rack, and wait the appropriate amount of time.

But while ovens may be simple to operate, they are actually fairly complicated devices that come in a variety of different types and with a multitude of different functions. Purchasing the appropriate kind of oven for your establishment can be a tricky proposition, and unknowingly buying the wrong piece of equipment can often leave a restaurant helpless until a suitable replacement is found. This guide to commercial ovens will detail everything that you need to know when shopping for your restaurant's next (or first) oven.

What is a rotary oven?

Definition of rotary table oven. : an oven comprising one or more horizontal circular tables on a vertical axis that turns so that work can be introduced at one radial position and removed at another after heat and rotation have completed the process.

Rotary oven can bake more evenly, operate simply and safety. Tipesmart rotary oven adopts thick and overlapping insulation area which keeps the heat inside. Large heat-reflecting glass window and effective internal light provide better observation of the baking process inside the oven.

Tipesmart Rotary ovens have three different energy sources, electricity, diesel and gas. It's available to different industry cooking.